设为首页收藏本站
开启辅助访问 切换到窄版

 找回密码
 To register

QQ登录

只需一步，快速开始

扫一扫，访问微社区

  • ALL
  • Journals
  • Books

派博传思国际中心 »期刊书目

› Journal of SCIE
› FOOD SCIENCE & TECHNOLOGY(食品科学与技术)

1234下一页
返回列表

SCIE期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2024/2025影响因子:3.199 (EUR FOOD RES TECHNOL) (1438-2377). (FOOD SCIENCE & TEC

[复制链接]
查看: 48761|回复: 35
发表于 2025-3-21 19:50:33 | 显示全部楼层 |阅读模式
期刊全称EUROPEAN FOOD RESEARCH AND TECHNOLOGY
期刊简称EUR FOOD RES TECHNOL
影响因子20243.199
视频video
ISSN1438-2377
eISSN1438-2385
出版商SPRINGER
发行地址ONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, United States, NY, 10004
学科分类1.Science Citation Index Expanded (SCIE)--Food Science & Technology; 2.Biological Abstracts--Food Science & Technology; 3.BIOSIS Previews_BIOSIS Citation Index--Food Science & Technology; 4.Current Contents Agriculture, Biology & Environmental Sciences--Food Science/Nutrition; 5.Essential Science Indicators--Agricultural Sciences;
出版语言English
The information of publication is updating

SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(20 21 REV HIST)影响因子


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(EUR FOOD RES TECHNOL)影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(20 21 REV HIST)总引论文


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(EUR FOOD RES TECHNOL)总引论文@(食品科学与技术)学科排名


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(20 21 REV HIST)影响因子


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(EUR FOOD RES TECHNOL)总引频次@(食品科学与技术)学科排名


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(20 21 REV HIST)即时影响因子


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(EUR FOOD RES TECHNOL)即时影响因子@(食品科学与技术)学科排名


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(20 21 REV HIST)五年累积影响因子


SCIE(SCI)期刊EUROPEAN FOOD RESEARCH AND TECHNOLOGY(EUR FOOD RES TECHNOL)五年累积影响因子@(食品科学与技术)学科排名


单选投票, 共有 0 人参与投票
1.jpg
 

0票 0%

Perfect with Aesthetics
2.jpg
 

0票 0%

Better Implies Difficulty
3.jpg
 

0票 0%

Good and Satisfactory
4.jpg
 

0票 0%

Adverse Performance
5.jpg
 

0票 0%

Disdainful Garbage
您所在的用户组没有投票权限
PEL
回复

举报

发表于 2025-3-21 21:29:38 | 显示全部楼层
Submitted on: 26 September 2006. Revised on: 26 October 2006. Accepted on: 04 December 2006. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
让空气进入
回复

举报

发表于 2025-3-22 01:20:11 | 显示全部楼层
progestin
回复

举报

发表于 2025-3-22 06:12:50 | 显示全部楼层
Submitted on: 23 January 2024. Revised on: 06 April 2024. Accepted on: 26 May 2024. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
回复

举报

发表于 2025-3-22 12:46:31 | 显示全部楼层
Submitted on: 13 August 2007. Revised on: 15 October 2007. Accepted on: 02 November 2007. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Asymptomatic
回复

举报

发表于 2025-3-22 16:07:26 | 显示全部楼层
细查
回复

举报

发表于 2025-3-22 19:32:05 | 显示全部楼层
Submitted on: 19 July 2022. Revised on: 14 September 2022. Accepted on: 03 November 2022. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
就职
回复

举报

发表于 2025-3-22 21:41:52 | 显示全部楼层
配置
回复

举报

发表于 2025-3-23 03:46:44 | 显示全部楼层
Submitted on: 22 April 2013. Revised on: 20 June 2013. Accepted on: 13 August 2013. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
死亡
回复

举报

发表于 2025-3-23 08:25:37 | 显示全部楼层
Submitted on: 12 July 2012. Revised on: 14 August 2012. Accepted on: 22 September 2012. ___________________EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Licentious
回复

举报

下一页 »
1234下一页
返回列表
 关于派博传思  派博传思旗下网站  友情链接
派博传思介绍 公司地理位置 论文服务流程 影响因子官网 SITEMAP 大讲堂 北京大学 Oxford Uni. Harvard Uni.
发展历史沿革 期刊点评 投稿经验总结 SCIENCEGARD IMPACTFACTOR 派博系数 清华大学 Yale Uni. Stanford Uni.
|Archiver|手机版|小黑屋| 派博传思国际 ( 京公网安备110108008328) GMT+8, 2025-4-26 18:46
Copyright © 2001-2015 派博传思   京公网安备110108008328 版权所有 All rights reserved
快速回复 返回顶部 返回列表